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Cinnamon Roll Pancakes: A Breakfast Dream Come True

  • Author: Alice Barry
  • Total Time: 35 minutes
  • Yield: 4 servings (makes about 4 large pancakes) 1x
  • Diet: Vegetarian

Description

Cinnamon Roll Pancakes combine the best of two beloved breakfast treats—fluffy pancakes and gooey cinnamon rolls. Swirled with a brown sugar-cinnamon filling and topped with a rich cream cheese glaze, this indulgent recipe is perfect for weekend brunches, special occasions, or satisfying your sweet tooth any time of day.

Ingredients

Scale
  • 1 cup milk: base for the pancake batter
  • 1 tablespoon white vinegar: helps sour the milk to mimic buttermilk
  • 1 cup all-purpose flour: provides structure
  • 2 tablespoons white sugar: sweetens the batter
  • 1 teaspoon baking powder: helps the pancakes rise
  • 1/2 teaspoon baking soda: reacts with vinegar for extra fluff
  • 1/4 teaspoon salt: balances sweetness
  • 1 egg: binds the ingredients
  • 2 tablespoons melted butter: adds richness
  • 1 1/2 teaspoons vanilla extract: for flavor
  • 1/4 cup melted butter (for filling): base of the cinnamon swirl
  • 1/3 cup brown sugar: sweetens the filling
  • 1/2 tablespoon ground cinnamon: gives signature spice
  • 1/4 cup softened butter (for icing): adds creaminess
  • 2 ounces cream cheese: forms the base of the glaze
  • 1/2 teaspoon vanilla extract: enhances flavor of the glaze
  • 1/2 cup confectioners’ sugar: sweetens and smooths the icing
  • Cooking spray: prevents sticking on griddle

Instructions

  1. In a bowl, combine milk and vinegar; let sit for 5 minutes to sour.
  2. In a separate bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
  3. Whisk egg, melted butter, and vanilla into the soured milk mixture.
  4. Slowly mix wet ingredients into dry ingredients until just combined. A few lumps are fine.
  5. Mix brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Transfer to a resealable bag and chill for 10 minutes until thick.
  6. In a microwave-safe bowl, mix softened butter and cream cheese. Microwave for 40 seconds and stir until smooth. Add confectioners’ sugar and vanilla to finish icing.
  7. Heat a skillet over medium heat and spray with cooking spray. Pour 2/3 cup batter into the pan.
  8. Once bubbles appear (about 2-3 minutes), snip a corner of the bag and swirl cinnamon filling onto pancake.
  9. Flip the pancake and cook for another 2-3 minutes until golden brown.
  10. Drizzle with cream cheese icing. Wipe skillet between batches and repeat with remaining batter.

Notes

  • Chill the cinnamon swirl mixture to achieve the right consistency before using.
  • Wipe the griddle between pancakes to avoid burnt sugar marks.
  • Use medium heat to prevent over-browning or scorching the filling.
  • Freeze leftovers individually with parchment between layers.
  • For dairy-free or gluten-free versions, swap ingredients accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 350
  • Sugar: 22g
  • Sodium: 310mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Cinnamon Roll Pancakes, breakfast pancakes, cinnamon swirl, cream cheese glaze, sweet brunch recipes, easy cinnamon pancakes

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Find it online: https://cookfavorite.com/cinnamon-roll-pancakes-easy-breakfast-recipe/